This lightly cooked recipe is very common in any Kerala meal. This can be made without coconut and is quite easy.
I am posting this recipe as per the request from a friend- Sagar. So, this one’s for you.
Mustard seeds- 1tsp
Fenugreek Seeds- 1/2tsp
Asafoetida- a pinch
Red chillies- 2-slit
Grated Coconut- 1/4cup
Turmeric powder- 1/2tsp
Cumin seeds- 1/4tsp
In a deep pan, heat oil and add mustard seeds. When it splutters, add fenugreek seeds and when lightly browned, add red chillies and curry leaves.
Add the coconut paste and cook in low flame for a couple of minutes. In a bowl, beat the yogurt, water and asofoetida. Transfer this to the pan. Stir well and let it warm.
Make sure not to let the mixture boil. Remove from heat immediately.
P.S: You can also add 1tspn of chopped shallots. I personally don’t prefer it. Maybe cos my Mom never used it.